This blog post describes how to make Easy Keto Coconut Flour pancakes that are delicious, dangerously low carb, and great for those of us who want to make our own keto friendly breakfast. The recipe in the post can be found by going to the recipe section on the left hand side of this blog. The blog post should include the following: -A paragraph explaining the name and purpose of the blog -A paragraph explaining the name and purpose of the blog -The recipe for the Easy Keto Coconut Flour Pancake -A paragraph describing why the recipe was chosen
For the most part, the ketogenic diet is proven to be a great way to lose fat and increase the amount of fat burning hormones in the body, causing the metabolism to switch to use fat as fuel. This is especially useful for people who struggle with weight gain and have difficulty maintaining a healthy weight because the calories they eat are not being properly converted into energy.
Keto Pancakes are very easy to make and are a great way to start your day. I use almond flour for my pancakes because I like the taste better and it’s easy to find. You can use coconut flour but this recipe works best with almond flour. You can also make them keto pancakes with oats if you wish. Both are great. The pancakes are a great way to start your day and you can add your favorite toppings to make them even more delicious. On the keto diet, you don’t need to count calories or carbs and you can eat as many pancakes as you want.
If you’re looking for the best keto pancake, you’ve come to the right place. One of our favorite recipes from our first volume, Keto Made Easy, got a makeover.
These Keto Pancakes in the Style of a Diner aren’t thin and eggy, don’t break apart, and don’t taste low carb. When I went to the diner with my family as a kid, I usually received pancakes with a generous helping of maple syrup, and these pancakes bring back memories every time!
Breakfast Recipes with Low Carbs
Eggs can get old after a while, so having some go-to breakfasts in your back pocket is essential. These thick and delicious keto pancakes are ideal for a Sunday brunch with the family. Other low-carb/keto breakfast alternatives include:
Breakfast does not have to be monotonous. Make your family some of our favorite keto breakfast recipes and let us know what they think!
These diner-style pancakes will make you wonder if you’re even on a low-carb diet! It’s hard to beat the fragrance of warm pancakes and freshly brewed coffee when you wake up. These pancakes have a buttery, toasted, and comforting flavor. These pancakes are fluffy and satisfying, with an unmatched thickness that will remind you of the hotcakes you remember from your childhood. Don’t be afraid of the flour. The coconut flavor isn’t overpowering, and the majority of what you taste is a delicious buttery foundation with vanilla undertones.
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Do you want to complete the set? As a complement to these pancakes, try our bulletproof coffee.
The Best Keto Pancake Made with Coconut Flour
“Can I use coconut flour in keto pancakes?” is a regular question we get from our readers. Many keto recipes call for coconut flour, which adds a great taste while preserving the consistency of traditional pancakes. Keto pancakes are frequently mushy and eggy, rather than light and fluffy.
This is why I opted to make a coconut flour pancake; it gives our keto pancakes more body, making them feel thicker and more substantial while remaining low carb.
Unfortunately, coconut flour and almond flour are not interchangeable. These two flours, unlike coconut and almond milk, are not interchangeable.
We use coconut flour since almond flour is less absorbent, needing more flour to make low carb pancakes with the same volume. It’s not only nut-free, but it’s also less expensive than almond flour!
Is Coconut Flour Keto-Friendly?
a hundred percent This unusual flour appears to be heavier in carbs, but it actually contains a lot of fiber. More fiber equals slower sugar and carbohydrate absorption, which can help control blood sugar levels and even prevent type 2 diabetes(1)!
Plus, if you’re watching your net carbs, this is a terrific alternative because it just has 6 net carbs for two medium-sized pancakes, compared to up to 30 grams for just one traditional pancake.
These pancakes have incredible macros. Only 416 calories, 6 grams of net carbohydrates, 34 grams of fat, and 15 grams of protein! Not to mention that just two pancakes include 7 grams of fiber, which is 28% of the daily recommended amount, to help keep you full and your blood sugar in check.
I understand that having food allergies and sensitivities is a pain, which is why we attempt to provide simple keto recipes with tasty replacements. We can help with any nut sensitivities by using coconut flour instead of almond flour in these low carb pancakes.
We also wanted to aid with dairy intolerances while still making keto pancakes that were simple to make. If you’re lactose intolerant, consider replacing the butter with ghee in this simple keto pancake recipe.
If you’re attempting to avoid all dairy, coconut oil can be used instead; just be aware that the flavor will be a little more coco-nutty. It shouldn’t be difficult to make substitutions for low carb/keto dishes. That’s why we provide a variety of options and eliminate any possibility of using dairy in this dish, such as cream cheese.
Keto Pancakes: How to Make Them
Don’t be put off by the word keto! These pancakes are easy, but they’ll have your family thinking you’re a chef in no time!
- Begin by mixing together all of the wet ingredients until fully combined.
- Combine the dry ingredients in a large mixing basin; if you’re worried about the batter becoming clumpy, sift your coconut flour for an equal texture.
- Combine the wet and dry ingredients in a mixing bowl and stir until a homogenous batter forms. Allow to thicken for a few minutes—the flour will thicken this recipe and help make the pancakes fluffy.
- Preheat a big skillet over medium low heat and grease with a spray, ghee, or coconut oil. If you don’t have a nonstick pan, try a cast iron skillet.
- Fold the blueberries into the batter once it has thickened.
- After the skillet has heated up, pour the batter into it using a 1/4 measuring cup. Cook for 3-5 minutes before flipping and cooking for another 30 seconds. Work in batches until you’ve used up all of the batter.
- Serve with chosen toppings right away.
Fillings for Keto Pancakes
Don’t be afraid to use a lot of fillings. You can never have enough, in my opinion, and they won’t impact the way these keto pancakes are made in the least. All of the stages remain the same, except that you’ll enjoy a more delectable breakfast as a result. When cooking the finest keto pancakes for myself, I would include the following ingredients:
- Additional sweetness (so I don’t have to top my pancakes with sugar-free syrup – I prefer them sweet!)
- Walnuts. I enjoy a decent crunch, and it adds to the fat content of this dish.
- Chips of chocolate The chocolate chips, like the blueberries, melt while the pancakes cook and stay warm, making each bite extra decadent!
- Do you want to take a risk? Make a keto pancake in the manner of a cheesecake. In a mixing dish, combine 2 ounces room temperature cream cheese, 1 teaspoon vanilla extract, and 1 tablespoon erythritol. As the pancake cooks, add a tsp of the cream cheese batter and swirl it in with a toothpick.
Temperature to Cook Keto Pancakes
I’ve always struggled with knowing what temperature to heat the skillet to and how long to cook the batter. It wasn’t until I met Matthew that I was able to successfully make my first pancake without burning it.
It’s important not to overheat the skillet when making low-carb pancakes. The ideal technique is to start with medium or medium low heat and gradually increase the heat as you see fit. Allow the skillet to thoroughly heat before adding the batter and cooking it slowly until done. When it comes to creating low carb pancakes, patience is crucial!
To ensure no sticking and excellent pancakes every time, lubricate the skillet with coconut oil or ghee. If you like, you can use a nonstick pan or a well-seasoned cast iron skillet.
When Should You Flip?
Thankfully, we use coconut flour instead of almond flour in this recipe, which prevents the pancakes from turning too dark before the insides are done. It’s crucial to remain patient while creating the keto pancakes itself. It wasn’t until lately that I recognized the significance of this.
My first pancake was always burnt to a crisp, so I had to bury it near the bottom and make sure no one else ate it. Rather than enduring a burnt low-carb pancake, take your time and you’ll never have to eat one again. For a flawlessly cooked quick keto pancake, follow these steps:
- Preheat the skillet over a low heat setting.
- Make sure the skillet is thoroughly hot and oiled. Alternatively, a nonstick pan can be used.
- Allow the batter to cook completely in the hot skillet. It could take anything from 3-5 minutes to complete this task. Patience is essential!
- Cook for another 30 seconds on the other side.
Toppings for Low-Carb Pancakes
Keto toppings are just as important as fillings. Whether you prefer simple butter and syrup or something a little fancy, we’ve got you covered. The following are some of our favorite keto toppings:
- Grass-fed butter with sugar-free syrup The combination of sweet and buttery flavors creates a wonderful classic treat.
- Cinnamon and toasted almonds Although we don’t use almond flour, don’t let that stop you from making keto pancakes with toasty roasted almonds and cinnamon in the fall season.
- Whipped cream cheese is a delicious low-carb alternative to normal sugary cream. (To make a quick keto whipped cream cheese topping, combine 1 oz cream cheese and 1 tbsp heavy cream in a hand mixer.) Add stevia if you want it to be even sweeter.)
- Pancakes with a streusel topping. 1/2 cup almond flour, 1 teaspoon cinnamon, and 3 tablespoons brown sugar erythritol Before the first flip, divide evenly (1 tbsp per pancake) and sprinkle on top of the pancakes. You’ll have sweet caramelized almond flour streusel pancakes once it flips.
How to Keep Keto Pancakes Fresh
These keto pancakes keep for 3 to 4 days in the fridge. Alternatively, make a large quantity and freeze it for a quick and simple keto breakfast on the run. They will last around 3-4 weeks once frozen solid before losing texture and flavor.
Low-Carb Pancakes Can Be Freeze-Dried
- Prepare the recipe according to the directions below.
- Allow the coconut flour pancakes to cool completely before serving (10-15 minutes)
- Place all of the pancakes in one equal layer on a baking tray coated with parchment paper. Freeze for 4 hours or until completely solid.
- Remove the pancakes from the freezer once they’ve been frozen. Simply cut the parchment paper around the pancakes into rough squares using scissors. It doesn’t have to be flawless! To prevent any of the pancakes from freezing together, all you need are squares of paper to go with them.
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Keto Pancakes: How to Reheat Them
I enjoy a delicious keto pancake, but I don’t always have time to prepare them from scratch. Freezing and reheating them so I can eat quickly on the road is one of my favorite things to do. There are a few smart ways to reheat low carb pancakes and keep them tasting fresh.
- Reheat in the oven- This is one of the greatest methods for reheating because it prevents sogginess. Preheat the oven to 350°F and arrange the pancakes on a baking sheet lined with parchment paper (Or if heating from frozen just use that stored parchment paper). Cook for 7-10 minutes, or until the pancakes are thoroughly heated.
- Microwave- While microwaves can make pancakes mushy, they are still a good option for a quick reheat. Microwave the pancakes on high for 30 seconds at a time until fully heated.
- If you don’t want to turn on the oven and wait for it to heat up, the Airfryer is a great alternative. Preheat the airfryer to 350 degrees Fahrenheit and cook for 5-7 minutes. This will result in a crispier outside, which is ideal if you want to top your pancakes with a lot of syrup and don’t want them to go mushy.
Remember that topping the pancakes with a little butter before reheating can help keep them from drying out and give fantastic taste!
Are Keto Pancakes Safe for Children?
YES! These are an excellent alternative to the dangerous high-sugar, high-carbohydrate boxed pancake mixes.
Coconut flour is high in fiber and low in processed carbohydrates. This will keep your kids fuller for longer! Making and freezing little pancakes is a terrific way to make them school-friendly.
Your kids can get pre-made pancakes from the freezer when it’s time to leave early in the morning. Simply pop them in the microwave and grab a zip lock bag of pancakes and a tiny cup of sugar-free syrup on your way out the door!
Make a meal out of it!
Do you want to make breakfast for dinner? These keto pancakes make an excellent main dish, but an easy upgrade is to serve them with some delicious sides.
- Low-carb yogurt and fruit — Our two-ingredient yogurt is the perfect complement to this meal, or even a topping!
- Egg Loaf – An egg loaf is a brilliant innovation that only requires three ingredients and offers a filling and delicious breakfast. It makes us think of french toast.
Easy Keto Pancake Recipe of Your Choice
These very simple keto pancakes will transport you back to your youth, when you would gorge yourself on a stack of pancakes! These are going to be your new favorite keto pancakes, whether you prepare them for Sunday breakfast or a low-carb dinner tonight, so learn the recipe now.
Are you sick of all the gluten-free pancake recipes you’ve seen being just plain almond flour keto pancakes? Whether you’re nut-free, gluten-free, or simply aiming to consume less carbs, there are plenty of great keto pancakes to try on our site! Check out these low-carb/keto pancakes that aren’t made with almond flour!
At least once a week, we enjoy making quick keto breakfasts for dinner. These low-carb/keto-friendly pancakes were a perfect fit for our evening meal.
Search “– Keto Pancakes” in MyFitnessPal to instantly add our low carb recipes.
Keto Blueberry Pancakes
Coconut flour, flax seed, and blueberries are used to make fluffy low-carb pancakes.
4 person servings
416 calories per serving
Time to prepare: 5 minutes
Time to cook: 6 minutes
In a medium mixing bowl, whisk together the butter, vanilla extract, stevia, eggs, and nut milk until fully combined.
Combine the coconut flour, flax seed meal, salt, and baking powder in a large mixing basin with a spoon.
Combine the wet and dry ingredients in a mixing bowl and whisk until a smooth batter forms. Allow for thickening by setting aside for a few minutes.
Using a spray, ghee, or coconut oil, butter a big skillet over medium low heat.
Fold the blueberries into the batter once it has thickened.
When the skillet is hot, pour the batter into it with a 1/4 measuring cup. Cook for 3-5 minutes on the first side, then turn and cook for another 30 seconds. This recipe makes 8 medium-sized pancakes. Work in batches until you’ve used up all of the batter.
Serve right away with your choice of toppings, such as sugar-free syrup or more blueberries.
Refrigerate for up to 1 week in a zip top bag or airtight container.
Net Serving Size: 2 medium pancakes Carbs: 6g ** Makes 8 medium pancakes If you want a reduced carb pancake recipe, leave out the blueberries.
Keto Blueberry Pancakes
Per Serving Amount
Calories: 416; Fat Calories: 306
daily value in percent*
34 g (52 %) fat
Carbohydrates (13.4% of total)
7 g of fiber (28%)
15 g (30%) protein
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
Keto pancakes are a type of ketogenic food.
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You have been hearing about all the benefits of eating keto for quite some time now and it’s time to see for yourself. Cutting carbs and eating the right keto foods will put you into ketosis in no time. You could either make your own homemade keto pancake batter or you can buy some ready-made from the supermarket. Each recipe makes 4 pancakes and it takes minimum 10 minutes to make a big batch.. Read more about fluffy coconut flour pancakes and let us know what you think.
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